BAKE-STONES

Photo Credits: hwcmagazine.com

Bake-stones or Welsh cakes are a traditional sweet bread or a tea time cake in Wales. They are known as bake-stones as they are cooked on a cast iron pan instead of an oven.

This tender and buttery bread have been popular since the late 19th century. One of the main reasons for its popularity is that it is extremely easy to make. These cakes were usually made when unexpected visitors join for tea or if there was a shortage of bread. If kneading and baking is not your cup of tea, these circular delights would be. 

Ingredients:

1.      225g/8oz self-raising flour
2.      110g/4oz salted butter, diced
3.      85g/3oz caster sugar, plus extra for dusting
4.      handful of sultanas
5.      1 free-range egg, beaten
6.      milk, if needed
7.      extra butter, for greasing

     Method:

• Sift the flour into a bowl and add the diced butter.
• Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.
• Add the sugar, sultanas, and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
• Roll the dough out on a floured board to a thickness of about 5mm/½in.
• Cut into rounds with a 7.5–10cm/3-4in plain-cutter.
• Rub a bakestone or heavy iron griddle with butter, wipe away the excess, and place on the hob until it is heated through.
• Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden brown.
• Remove from the griddle and dust with caster sugar while still warm.

Enjoy!

Recipe credits: bbcfood.com